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Video Captures Orcas Preying on Great White Sharks and Consuming Their Livers

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Certain killer whales have a preference for liver, particularly that of great white sharks.

A video captured by Mexican scientists demonstrates how an astute whale targets the apex predator’s fatty organs.

Researchers documented two killer whale hunts in the Gulf of California, one in 2020 and the other in 2022. The footage reveals a group of great white sharks flipping a young shark onto its back, disorienting it, before slicing open its side to extract its liver. The findings from this video study were published on Monday in Frontiers in Marine Science.

In one notable scene, all members of the shark clan feasted on the pink liver fat while the remainder of the shark’s body remained submerged in the ocean depths. A sea lion was seen lurking nearby, seemingly hoping to steal a meal, but orcas released bubbles to ward it off.

Marine biologist and documentarian Eric Higuera Rivas, who filmed the hunt from a nearby boat, initially did not grasp the significance of the footage until he began editing.

“On the monitor, we noticed the shark’s liver hanging out, already dislodged. Moments later, the shark emerged with the liver in its mouth,” recounted Higuera Rivas, a co-author of the study. “I was astonished to learn it was a great white shark. I could hardly believe it.”

Heather Bowlby, a researcher from Fisheries and Oceans Canada not involved in the study, noted that the footage serves as a strong reminder that even apex predators need to stay vigilant.

“We typically view great white sharks as the pinnacle of the food chain,” she stated. “It’s always beneficial to remind them that they can also be prey.”

Higuera Rivas and his team indicated that the hunt appeared to involve members of the same group of killer whales, which they have designated as Moctezuma pods. This pod regularly patrols the Baja California coast, primarily hunting elasmobranchs, including sharks and whales. Higuera Rivas has been monitoring these pods and recording their behaviors for over a decade, noting their adaptations based on the species they target.

Previously, evidence of killer whales preying on great white sharks was limited to South Africa, where they have been known to extract livers and wash the remains ashore.

Alison Towner, a marine biologist at Rhodes University specializing in the South African phenomenon, stated that while behaviors in Mexico and South Africa are similar, they are not identical; Mexican killer whales typically target younger sharks, whereas their South African counterparts focus on adults.

Towner indicated that individual killer whale pods likely learned their hunting strategies independently.

“Observing this behavior in Mexico implies that specific groups of killer whales have developed distinct methods for hunting sharks,” she mentioned via email. “Even though the same organs are the target, the manner in which they are approached varies from what we have documented in South Africa, indicating group-specific learning.”

A new study reveals that Mexican killer whales have discovered a vulnerability in great white sharks.

“When flipped over, a shark enters a state known as tonic immobility,” explained study co-author Francesca Pancaldi, a shark researcher at the National Institute of Marine Sciences. “They become immobilized, akin to a catatonic state. They simply freeze.”

The liver, a nutrient-rich and fatty organ, comprises about a quarter of a shark’s body, delivering “a substantial amount of energy,” he added.

Researchers from both South Africa and Mexico concurred that this hunting behavior is likely not new to killer whales. What has changed for scientists is the advancement of drone technology, which has enhanced the ability to observe and document these hunting events.

“I believe this has been occurring for centuries, but it’s challenging to witness such events,” Pancaldi remarked.

However, she also mentioned that climate changes may have heightened interactions between great white sharks and the octopus pods.

“In fact, we have noticed a growing presence of great white sharks in the Gulf of California over the past decade,” Pancaldi noted, explaining that the species is particularly sensitive to changes in ocean temperatures linked to weather patterns such as El Niño.

According to Towner, scientists in South Africa began observing attacks by killer whales on great white sharks nearly a decade ago. Such predatory behavior has caused great whites to abandon their usual feeding, resting, and breeding spots, referred to as assemblages.

“As a result of repeated predation, great whites have entirely vacated their traditional core gathering sites,” Towner explained. “Many sharks may have relocated offshore or to less monitored regions, which is reshaping coastal ecosystems.”

Following the exodus of the sharks, populations of Cape fur seals and sevengill sharks have surged, leading to conflicts with the primary prey species, such as small fish and smaller sharks, according to the report. This study was published in Frontiers in Marine Science earlier this year.

Mr. Towner noted that only two adult male killer whales, referred to as Port and Starboard, were responsible for the frequent attacks on great white sharks in South Africa. This predation puts pressure on great whites, which have slow growth and reproductive rates, and a similar situation could develop in Mexico if this behavior becomes more prevalent.

Source: www.nbcnews.com

Analog Computers May Train AI 1,000 Times Faster While Consuming Less Energy

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Analog computers use less energy compared to digital computers

Metamol Works/Getty Images

Analog computers that can swiftly resolve the primary types of equations essential for training artificial intelligence models may offer a viable solution to the growing energy demands of data centers spurred by the AI revolution.

Devices like laptops and smartphones are known as digital computers because they handle data in binary form (0s and 1s) and can be programmed for various tasks. Conversely, analog computers are generally crafted to tackle specific problems, using continuously variable quantities like electrical resistance rather than discrete binary values.

While analog computers excel in terms of speed and energy efficiency, they have historically lagged in accuracy compared to their digital counterparts. Recently, Zhong Sun and his team at Peking University in China developed two analog chips that work collaboratively to solve matrix equations accurately—crucial for data transmission, large-scale scientific simulations, and AI model training.

The first chip generates low-precision outputs for matrix computations at high speed, while the second chip refines these outputs through an iterative improvement algorithm to assess and minimize the error rate of the initial results. Sun noted that the first chip produced results with a 1% error rate, but after three iterations with the second chip, this rate dropped to 0.0000001%, comparable to the accuracy found in conventional digital calculations.

Currently, the researchers have successfully designed a chip capable of solving 16 × 16 matrices, which equates to handling 256 variables, sufficient for addressing smaller problems. However, Sun acknowledges that addressing the complexities of today’s large-scale AI models will necessitate substantially larger circuits, potentially scaling up to 1 million by 1 million.

A unique advantage of analog chips is their ability to handle larger matrices without increased solving time, unlike digital chips, whose solving complexity rises exponentially with matrix size. This translates to a 32 x 32 analog chip outperforming the Nvidia H100 GPU, a leading chip for AI training.

Theoretically, further scaling could yield throughput up to 1,000 times greater than digital alternatives like GPUs while consuming 100 times less energy, according to Sun. However, he cautions that practical applications may exceed the circuit’s limited capabilities, limiting the perceived benefits.

“This is merely a speed comparison; your specific challenges may differ in real-world scenarios,” Sun explains. “Our chip is designed exclusively for matrix computations. If these computations dominate your tasks, the acceleration will be substantial; otherwise, the benefits may be constrained.”

Sun suggests that the most realistic outcome may be the creation of hybrid chips that incorporate some analog circuitry alongside GPUs to tackle specific problem areas, although this development might still be years away.

James Millen, a professor at King’s College London, emphasizes that matrix calculations are pivotal in AI model training, indicating that analog computing has the potential to make a significant impact.

“The contemporary landscape is dominated by digital computers. These remarkable machines are universal, capable of tackling any computation, yet not necessarily with optimal efficiency or speed,” Millen states. “Analog computers excel in performing specific tasks, making them exceptionally fast and efficient. In this research, we leverage analog computing chips to enhance matrix inversion processes—essential for training certain AI models. Improving this efficiency could help mitigate the substantial energy demands accompanying our expanding reliance on AI.”

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Source: www.newscientist.com

Consuming This Breakfast Essential Daily May Help Reduce Cholesterol Levels

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For many years, eggs have been labeled as major contributors to cholesterol problems. However, recent studies indicate that this reputation may be unjust.

In fact, consuming 2 eggs daily is beneficial in reducing “bad” cholesterol levels, according to research published in the American Journal of Clinical Nutrition.

Low-density lipoproteins (LDL cholesterol), often called the “bad” cholesterol, are fatty substances in the bloodstream that can block arteries and heighten the risk of heart disease and stroke. For years, eggs were believed to exacerbate this issue. But new evidence is shifting this perspective.

“Our study’s results indicate that egg consumption does not raise LDL cholesterol levels,” stated Professor John Buckley, the lead author, in an interview with BBC Science Focus. “We need clearer messaging on this topic, as it still leads individuals with rising LDL to avoid eggs.”

To investigate the effects of egg consumption on cholesterol, Buckley and his team had participants with healthy cholesterol levels follow one of three diets over five weeks. One diet was high in saturated fat and cholesterol, another was high in saturated fat but low in cholesterol, and the third was high in cholesterol but low in saturated fat.

Only the meal plan that included two eggs a day resulted in lowered LDL levels. The other two diets either allowed for just one egg per week or led to an actual increase in LDL levels.

Eggs are high in cholesterol but low in saturated fat, making them vital for beneficial effects – Credit: Getty/Gregory Adams

“Eggs are among the few foods that are high in cholesterol yet low in saturated fat,” Buckley noted.

“New evidence suggests it isn’t cholesterol but rather saturated fats that negatively impact cholesterol levels, and we are the first study to conclusively demonstrate this.”

An egg-rich diet also showed improvements in other blood lipids associated with heart health, though Buckley emphasizes the need for further research to fully comprehend these changes.

What’s the takeaway? Cholesterol intake from foods doesn’t necessarily correlate with blood cholesterol, particularly when your overall diet is low in saturated fat.

“Most foods high in cholesterol also contain saturated fats,” Buckley explained. “This is a key reason why dietary cholesterol has been vilified; high intake from those foods raises LDL cholesterol, but isolating the independent effects of saturated fats in research has been challenging, and we are working on that now.”

The next time you enjoy breakfast, don’t feel guilty about having a few eggs—just maybe skip that extra serving of bacon.

And what about Buckley himself? “I had eggs for breakfast this morning and didn’t worry about raising my LDL cholesterol,” he shared.

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About our experts

Professor John Buckley is the Executive Dean of the Allied Health and Human Performance Academic Unit at the University of South Australia. His research primarily explores the effects of diet and exercise on health and physical functioning across a variety of groups, from patients to elite athletes.

Source: www.sciencefocus.com

The Eternal Planet Sustains Itself by “Consuming” Dark Matter

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In the heart of the Milky Way, the stars appear younger than expected.

NASA, Caltech, Susan Stolovy (SSC, Caltech)

Stars in the core of our galaxy may indeed be nearly immortal, harnessing dark matter for energy.

Over two decades ago, astronomers observed oddities among the stars at the Milky Way’s center. Their emitted light suggests they are younger than their mass would indicate; this phenomenon is termed the “Youth Paradox.” Furthermore, there’s a surprising scarcity of older stars in this region, referred to as the “aging difficulty problem.”

Currently, Isabelle John from the University of Stockholm and her team employed computer simulations to propose that dark matter might hold the key to resolving both issues.

It’s established that the centers of galaxies possess high densities of dark matter. The researchers simulated the interactions of dark matter particles with stars and found that upon collision with a star’s atomic nucleus, a particle loses energy and can become trapped there. If other dark matter particles are also present at the same site, they can annihilate each other, generating bursts of energy that illuminate the stars.

Stars typically age due to a lack of fusion fuel, but dark matter could serve as an extra energy source, extending their longevity. Given the substantial amount of dark matter surrounding the galactic center, this mechanism may effectively grant stars a form of immortality, according to John.

She notes that the team’s simulations are based on broad assumptions regarding dark matter and align qualitatively with historical observations. However, further empirical data could enhance our understanding, prompting additional telescope observations to gather fresh insights on dark matter and verify if the stars at the Milky Way’s core can indeed achieve eternal life, as their nature remains poorly understood.

Mark Pinne from Ohio State University emphasizes the importance of interpreting simulations of stars situated away from the galaxy’s center. He points out that since there exists comprehensive observational data on stars near Earth, the anticipated impacts of dark matter should be cross-verified with this information.

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Source: www.newscientist.com

Study Suggests Vegetarians React to Eating Meat as They Would to Consuming Waste

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Vegetarians have a similar reaction to meat as they do to eating feces or human flesh, according to recent research from Oxford University.

A study involving 252 vegetarians and 57 meat eaters examined whether this aversion was influenced by the source of the food being plant or animal-based.

Initially, participants were shown a range of vegetables commonly disliked, including raw onions, green olives, sprouts, beetroot, and overripe fruit, and were asked to envision eating them. Both groups expressed “disgust” towards these vegetables. Essentially, the flavors and textures were perceived negatively.

Next, participants looked at pre-cooked chicken, bacon, and steak. Here, the vegetarians reacted quite differently. They experienced feelings of nausea, voiced ideological objections, and stated they found anything that had been in contact with meat unappealing.

All the meat is clean and cooked.

The reactions of aversion were similar to those elicited when participants were asked to imagine consuming human feces or the flesh of humans or dogs (the meat was actually just plain meat labeled accordingly—no harm came to any dogs, although a few humans faced bad treatment).

“Disgust is an ancient evolutionary mechanism observed in various species and acts as a straightforward response to ‘bad’ preferences, primarily linked to bitter and sour tastes,” stated Elisa Becker, the lead researcher from Oxford University, in an interview with BBC Science Focus.

“Aversion, in contrast, is likely a uniquely human response stemming from more complex thoughts about food and its meanings.”

The distinction between these reactions may lie in evolutionary history. Aversion enabled early humans to avoid toxic plants with unpleasant flavors, while disgust developed as a more sophisticated reaction to the unseen risks associated with meat, which can harbor pathogens and parasites.

“Disgust does not arise solely from taste but is triggered by animal products, including meat and our own bodily substances. These are prime carriers for pathogens,” Becker explained. “The purpose of disgust is to protect us from toxins and diseases.”

This insight may assist initiatives aimed at promoting sustainable diets by altering perceptions of certain foods.

“It could be beneficial for people seeking to reduce their meat consumption or increase vegetable intake,” Becker remarked. “Novel, more sustainable protein sources (like insects or lab-grown meat) can often invoke disgust. Understanding this instinct can help us overcome it.”

About our experts

Elisa Becker is a postdoctoral researcher at the Faculty of Primary Care Health Sciences at Oxford University. She investigates behavioral change interventions that assist individuals in reducing meat consumption, focusing on the emotional processing of meat and the effectiveness of various strategies.

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Source: www.sciencefocus.com

Are you consuming the wrong amount of protein for your age? Here’s why.

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Protein Church has seen a recent surge in young worshippers, with Andrew Scott leading the services.

According to a survey by the CS Mott Children’s Hospital in Michigan, two in five Americans aged 13 to 17 reported consuming protein supplements like shakes and powders last year.

An investigation by online supermarket Ocado found that 62% of UK Z and millennials increased their protein intake last year.

On foodie Tiktok, dishes like black bean pasta, tofu-filled pasta sauce, and chickpea and cashew chocolate brownies are gaining popularity.

Cottage cheese has become a favorite due to its high protein content, with a 97% increase in demand reported by Ocado.

While young adults are focusing on consuming more protein, older adults are falling short of the recommended intake levels.

Research from the University of Birmingham in 2020 showed that older adults consume less protein than middle-aged adults.

Another study in 2020 by the University of Sheffield found that only a small percentage of adults over 65 met the daily protein recommendations.

It’s evident that while young people are increasing their protein intake, older adults are struggling to meet their protein needs.

Why middle-aged adults need more protein

Professor Elizabeth Williams from the University of Sheffield explains that protein requirements vary throughout life, with older adults needing more protein to combat reduced protein synthesis efficiency.

Other factors like muscle loss and anabolic resistance in older adults contribute to the need for higher protein intake.

As we age, our bodies need more protein, especially postmenopausal women, as hormonal changes can lead to increased muscle loss. – Credit: Hispanoristic via Getty

Why seniors struggle to eat enough protein

Anabolic resistance and sarcopenia worsen with age, especially among less active individuals, making it crucial for seniors to consume sufficient protein.

Dr. Connor Carrey emphasizes the importance of protein intake for older adults to maintain muscle mass and functional levels.

Not consuming enough protein can lead to muscle loss and bone health issues in older adults.

Elderly individuals and those with fragile health find it challenging to meet their protein requirements.

How much protein is enough?

Protein intake is usually measured in grams per kilogram of body weight, with recommended daily amounts varying for different age groups.

For older adults, experts recommend a higher protein intake of around 1-1.2g/kg per day to support muscle health and prevent muscle loss.

Increasing protein intake through meals like eggs can help middle-aged and older adults maintain muscle mass.

Breakfast is a meal when many of us are protein deficient. This means providing an opportunity to redress the balance.

How to eat enough protein for better health

Eating protein-rich foods like eggs for breakfast can help improve protein intake and support muscle health.

Experts recommend consuming 25g of protein in each meal to maintain muscle mass and overall health.

Switching to protein-rich breakfast options like eggs, yogurt, or nuts can help individuals increase their daily protein intake.

For those struggling to consume large quantities of protein, liquid sources like milk and dairy products are recommended.

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About our experts:

Professor Elizabeth Williams is a nutrition science professor at the University of Sheffield, specializing in diet-related chronic diseases and healthy aging.

Dr. Connor Carrey is a postdoctoral researcher and nutrition instructor focusing on proteins at University College Cork.

Amani Kite is a functional nutritionist specializing in intestinal, hormonal, and metabolic health.

Source: www.sciencefocus.com

Research shows that consuming citrus fruit can help protect against depression by influencing the gut microbiome

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New research reveals a potential protective role for citrus fruits in preventing depression. Faecalibacterium prausnitzii, a type of bacteria found in the human intestine, and its metabolic activity, may influence the impact of citrus fruits and their flavonoids on mood.

Samuthpontorn et al. We report that citrus intake and its ingredients are positively associated with changes in abundance of 15 intestinal microbial species, including reduced risk of depression and enrichment Faecalibacterium prausnitzii. Image credit: Hans.

Depression is a widespread and debilitating condition that affects more than 280 million individuals around the world.

The exact cause of depression is unknown, and treatment is often ineffective.

70% of patients with depression are unable to respond to initial antidepressant treatment and experience unbearable side effects of the drug.

Diet may be a promising tool for preventing and managing depression.

Mediterranean diets are associated with a nearly 35% reduction in the risk of depression, and similar diets show a reduction in mood symptoms.

While the specific food groups underlying these findings remain unknown, recent studies have linked citrus fruits, such as oranges and grapefruits, with a reduced risk of depression.

However, the mechanisms explaining the relationship between diet and depression prevention remain unclear.

In a recent study, Dr. Raaj Mehta, a medical instructor at Harvard Medical School and a physician at Massachusetts General Hospital, along with colleagues, analyzed the interactions between citrus consumption, gut microbiome, and risk of depression in over 32,427 participants.

They prospectively examined the long-term effects of citrus intake on depression, the abundance of gut microbial species, and the potential metabolic pathways related to depression.

“I was collaborating with a talented postdoc named Chatpol Samuthpontorn. He came across a paper from 2016 suggesting that citrus fruits could reduce the risk of depression,” explained Dr. Mehta.

“This finding intrigued us, as we had access to extensive datasets that could help us investigate further.”

“One of these datasets was the Nurse Health Study II (NHS2), which began in 1989 to identify risk factors for major chronic diseases in women.”

“We found evidence in this dataset that nurses who consumed higher amounts of citrus fruits had a lower incidence of depression in the future.”

The authors found that consuming one medium orange per day could reduce the risk of developing depression by about 20%.

“When examining total fruit and vegetable consumption, or other individual fruits like apples and bananas, we did not observe a significant relationship with depression risk,” Dr. Mehta noted.

A unique aspect of this study was that a subset of NHS2 participants provided stool samples over a year for researchers to analyze.

“We used DNA sequencing results from these stool samples to identify links between citrus intake and specific bacterial species in the gut microbiota,” said Dr. Mehta.

“One bacterial species, Faecalibacterium prausnitzii, stood out.”

“People who were not depressed had higher levels of this bacterium, and consuming more citrus was also linked to increased levels of Faecalibacterium prausnitzii.”

“This bacterium may play a key role in connecting citrus consumption with good mental health.”

“We also investigated similar studies involving men, as NHS2 only included women, and found an inverse correlation between Faecalibacterium prausnitzii and depression risk scores in this group,” Dr. Mehta added.

“This raises the question: Does Faecalibacterium prausnitzii contribute to positive mood?”

“One possible explanation is that these bacteria use metabolic pathways, such as the S-adenosyl-L-methionine cycle I pathway, to influence the production of neurotransmitters like serotonin and dopamine in the intestine,” Dr. Mehta explained.

“These neurotransmitters not only influence digestion but can also travel to the brain, where they affect mood.”

“We hope our findings encourage further research into the link between diet and mental health,” Dr. Mehta stated.

“People generally understand that food can impact mood, but researchers are just starting to unravel the specifics.”

A paper detailing these findings was published in the journal Microbiome.

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C. Samuthpontorn et al. 2024. F. Prausnitzii Potentially modulates the association between citrus intake and depression. Microbiome 12, 237; doi:10.1186/s40168-024-01961-3

Source: www.sci.news

Study finds that consuming more dark chocolate, instead of milk, lowers risk of developing type 2 diabetes

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A long-term US study found that consuming at least 5 servings of dark chocolate per week (1 serving equals a standard chocolate bar/pack or 1 oz) was associated with lower risk of type 2 diabetes compared to infrequent consumption. However, increased milk chocolate intake was associated with increased weight gain.

Consuming dark chocolate instead of milk chocolate may lower your risk of type 2 diabetes. Image credit: Sci.News.

The global prevalence of type 2 diabetes has increased significantly over the past few decades, with an estimated 463 million people affected worldwide in 2019 and projected to rise to 700 million by 2045. I am.

Type 2 diabetes is a multifactorial disease characterized by insulin resistance and impaired insulin secretion, which can lead to a number of serious complications, including cardiovascular disease, kidney failure, and vision loss.

A series of studies has highlighted the importance of lifestyle factors, such as a healthy diet, in the prevention and management of type 2 diabetes.

Higher total dietary flavonoid intake, as well as specific flavonoid subclasses, is associated with a lower risk of type 2 diabetes.

Randomized controlled trials have shown that these flavonoids exert antioxidant, anti-inflammatory, and vasodilatory effects that may benefit cardiometabolism and reduce the risk of type 2 diabetes, but the data are inconsistent. It wasn’t.

chocolate made from beans cacao tree (Theobroma cacao)one of the foods with the highest flavanol content and a popular snack around the world.

However, the association between chocolate intake and risk of type 2 diabetes remains controversial due to inconsistent results obtained in observational studies.

For new research, Liu Binkai Researchers at Harvard University's T.H. Chan School of Public Health combined data from three longitudinal U.S. observational studies of female nurses and male health care workers who had no history of diabetes, heart disease, or cancer at the time of recruitment. .

They investigated type 2 diabetes and total chocolate intake in 192,208 participants and 111,654 participants over an average 25-year monitoring period using food frequency questionnaires completed every 4 years. We analyzed the relationship between chocolate subtype (dark and milk) intake.

Because weight change strongly predicts type 2 diabetes risk, the researchers also used these food questionnaires to assess participants' total energy intake.

In the overall chocolate analysis, 18,862 people developed type 2 diabetes. After adjusting for personal, lifestyle, and dietary risk factors, the authors found that people who ate all types of chocolate at least five times a week were more likely to develop type 2 diabetes than those who ate little or no chocolate. We found that the incidence was significantly lower by 10%. .

In the chocolate subtype analysis, 4,771 people developed type 2 diabetes. After adjusting for the same risk factors, those who ate dark chocolate at least five times a week had a 21% significantly lower risk of type 2 diabetes, but there was no significant association with milk chocolate intake. was not found.

Researchers also found that each additional weekly intake of dark chocolate reduced the risk of type 2 diabetes by 3% (dose-response effect).

Increased milk intake was associated with long-term weight gain, but dark chocolate intake was not.

Dark chocolate has similar levels of energy and saturated fat as milk chocolate, but the high levels of flavanols found in dark chocolate reduce the risk of saturated fat and sugar for weight gain and other cardiometabolic diseases such as diabetes. may offset the effects of

“Increased consumption of dark chocolate, but not milk, was associated with a lower risk of type 2 diabetes,” the scientists said.

“Increased milk intake was associated with long-term weight gain, but dark chocolate intake was not.”

“Further randomized controlled trials are needed to replicate these findings and further investigate the mechanisms.”

of study What was posted this week BMJ.

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Liu Binkai others. 2024. Chocolate intake and risk of type 2 diabetes: A prospective cohort study. BMJ 387: e078386;doi: 10.1136/bmj-2023-078386

Source: www.sci.news

New Study Suggests that Consuming Cranberry Juice May Lower Urinary Tract Infection Risk

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According to a recent study conducted by researchers from Bond University, University of Helsinki, and Helsinki University Hospital, increasing fluid intake can help reduce the occurrence of urinary tract infections (UTIs) compared to no treatment. However, consuming cranberry juice has shown even better clinical outcomes in terms of decreased UTIs and antibiotic usage, suggesting that it should be considered as a management option for UTIs.

Cranberry juice drinkers are 54% less likely to develop a urinary tract infection. Image courtesy of The Loves of Eirlys.

“Urinary tract infections are one of the most common bacterial infections,” stated lead author Christian Moro, PhD, along with his colleagues.

“Over 50% of women and more than 20% of men will experience UTIs at least once in their lifetime, making it the most prevalent bacterial infection in children.”

“While antibiotics have traditionally been effective for UTI treatment, the growing resistance of bacteria to these drugs poses a challenge.”

“Studies have shown that over 90% of UTIs contain drug-resistant bacteria, many of which are resistant to multiple antibiotics.”

“Given the rise in microbial resistance to antibiotics, it is essential to explore evidence-based non-drug interventions for UTI prevention and treatment.”

“Reducing antibiotic usage will not only alleviate the financial and clinical burden of prescriptions but also address the increasing issue of antibiotic resistance.”

“Encouraging patients to increase fluid intake and incorporating cranberry juice or tablets have been proposed as beneficial strategies.”

“However, the existing literature on this topic is extensive, with conflicting findings regarding the effectiveness of cranberries.”

The authors utilized a novel research approach known as network meta-analysis, enabling simultaneous comparisons of multiple interventions across various studies.

A total of 20 trials involving 3,091 individuals were analyzed, with 18 of these studies revealing that cranberry juice consumption was linked to a 54% lower UTI incidence compared to no treatment and a 27% lower incidence than placebo liquids.

“These results have the potential to reduce the reliance on antibiotics for UTI treatment,” commented Dr. Moro.

“More than half of women will experience a UTI, often resulting in antibiotic prescriptions.”

“Given the escalating antibiotic resistance, identifying effective non-pharmaceutical interventions is critical.”

“Cranberry juice presents a straightforward and effective intervention that should be considered in managing UTIs.”

Furthermore, the study found that cranberry juice led to a 59% reduction in antibiotic requirements and significantly alleviated symptoms in individuals with active UTIs.

“Simple measures like increasing water intake or taking cranberry tablets also showed benefits, albeit not as pronounced as consuming cranberries in liquid form such as juice,” the researchers noted.

Read their paper published in the journal European Urology Focus.

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Christian Moro others Cranberry juice, cranberry tablets, or liquid therapy for urinary tract infections: a systematic review and network meta-analysis. Yurol Focus Published online on July 18, 2024; doi: 10.1016/j.euf.2024.07.002

This article is based on a press release provided by Bond University.

Source: www.sci.news

You may not be consuming enough fiber, which could be accelerating the aging process

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It has been suggested by expert nutritionists Dr. Emily Leeming and Nutritional Psychologist Kimberly Wilson that many individuals are experiencing accelerated brain aging due to a lack of dietary fiber. This deficiency in fiber may be a contributing factor to the prevalence of Alzheimer’s disease and dementia. Dementia, a neurodegenerative disease resulting in memory loss, is considered a model of accelerated brain aging, according to Wilson. This emphasizes the importance of dietary fiber for maintaining brain health and activity.

Leeming and Wilson point out that most adults in the UK do not consume an adequate amount of fiber, with the recommended daily intake being at least 30g. However, data shows that British adults only consume around 19g per day, while U.S. adults consume even less at 15g per day. The high cost of fiber-rich foods compared to less healthy options is one reason why individuals may not be meeting their fiber requirements.

Why is Fiber Important for Brain Health?

Wilson describes fiber as an underappreciated protector of the brain. When gut bacteria metabolize fiber, they produce short-chain fatty acids which play a crucial role in protecting the brain. These fatty acids can cross the blood-brain barrier and prevent toxic substances from passing through, highlighting the importance of fiber in maintaining brain health.

Tips for Increasing Fiber Intake

Leeming emphasizes the importance of including fiber-rich foods in the diet to improve gut health and overall well-being. Some tips for increasing fiber intake include focusing on fiber-rich foods like rye bread and beans, snacking on nuts, adding vegetables to meals, and consuming dark chocolate and root vegetables with the skin on.

Increasing fiber intake can also lower the risk of various health conditions, including colon cancer, type 2 diabetes, and heart disease. It can also support a healthy gut microbiome, which is essential for overall health.

Learn More About Our Experts

Kimberly Wilson is a licensed psychologist with a Masters in Nutrition and is a published author of books on healthy brain development and the impact of food on mental health.

Dr. Emily Leeming is a Registered Dietitian and Research Fellow with expertise in the impact of diet on the gut microbiome. She has published a book on the science of diet for gut health.

Source: www.sciencefocus.com

Australian pterosaurs possessed large tongues for consuming prey.

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Illustration of the newly identified species, Haliskia petersenii

Gabriel Ugueto

A 100-million-year-old pterosaur fossil discovered in Australia may have had the largest, most muscular tongue of its kind.

The fossil was discovered in 2021 by Kevin Pietersen, curator at Kronosaurus Corner, a museum near the Queensland outback town of Richmond.

Typically, with a pterosaur, a flying reptile that lived on Earth at the same time as the dinosaurs, you’d find just one bone, Petersen said. “But as we started digging, we started finding more and more bones, and we realized we had to work very carefully,” he said.

Nearly a quarter of the skeleton has been recovered, making it the most complete pterosaur yet discovered by Australian scientists.

The entire lower jaw, part of the upper jaw, vertebrae, ribs, leg and foot bones were preserved, but most surprising was the preservation of an extremely delicate throat bone, just a few millimetres in diameter, which Petersen says reminded him of spaghetti.

Lead team Adele Pentland Researchers from Curtin University in Perth identified the fossil as belonging to an entirely new genus and species of pterosaur in the Anhangeria family, which are found around the world. The creature had an estimated wingspan of 4.6 metres. In Petersen’s honour, the fossil has been named “Anhangeria”. Haliskia petersenii.

Though it wasn’t related to any bird, Petersen said it would have looked a bit like a giant pelican, but Pentland said it would have been a “devil pelican” because of its mouth full of sharp teeth.

What sets it up H. Petersenyi What sets this dinosaur apart from other known pterosaurs is that it had much larger throat bones, indicating it had a huge, muscular tongue, Pentland said.

The team believes that the tongue was used to capture and hold prey, possibly slippery animals such as squid or fish. Once the prey was grasped in the jaws, H. Petersenyi Pentland says the dinosaur’s teeth would have closed like a zipper or cage, preventing escape.

Like pelicans, it likely swallowed its prey whole, she says, and its tongue would have also been used to shove the food down its throat.

In the Cretaceous H. Petersenyi At the time, what is now inland Queensland was covered by sea, which served as hunting grounds for pterosaurs.

“It’s truly breathtaking to look at the remains of these fossil animals and imagine the wealth of life that must have been there at that time and how different it must have been to what we see in outback Queensland today,” Pentland says.

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Source: www.newscientist.com

Queen ants have a valid explanation for consuming their young.

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A colony of black garden ants in a nest with several eggs, pupae, larvae and a large queen bee

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When a black ant queen notices that her young are sick, she eats them before the disease spreads to other parts of the nest.

Cannibal queens may not win the “Mother of the Year” award, but research suggests this strategy could be an effective way to protect the kingdom. The findings provide insight into the evolution of “filial cannibalism,'' the practice of parents consuming their children.

Ants and other colony-dwelling social insects can prevent the spread of disease by forcing workers to self-isolate when they become sick and by eliminating infected nestmates. These “social immunity” obligations are well known, he writes. Flynn Bizzell and christopher pull at Oxford University. But since the ant queen starts colonies alone, how does she protect herself from disease as she builds and grows her nest?

To find out, Bizell and Puru collected newly mated black ants (Lasius Niger) took the queen to the laboratory. Once the ants had laid eggs and started building nests, the researchers removed the larvae from the queen and exposed some to deadly ant spores. Metahydium A fungus that infects wild ant nests. After a period of time during which these larvae developed a potentially fatal infection, the researchers returned all of the larvae to their mothers, even though they were not yet contagious.

The queen ate 92 percent of the diseased larvae, but only 6 percent of the larvae were uninfected, indicating that the queen was able to detect infection and intervene. Failure to catch the infection can have dire consequences. When the researchers exposed the colonies to the carcasses of highly infectious larvae that had sprouted spore-producing fungi, all the larvae died. And even after spraying the carcasses with an acidic antibacterial toxin, only 20 percent of the queens survived.

Despite these risks, queen bees that feed on infected larvae appear to avoid harm. Researchers suggest that queen bees may be ingesting their own antimicrobial toxins to make their intestines hostile to fungal spores. Based on this conclusion, they Observation of worker ants before they swallow the poison The team then observed the queen bee tending to the openings of her venom glands.

“If the queen gets infected and dies, the colony dies as well,” he says. sebastian stockmeyer She is at the University of Tennessee, Knoxville, as she is the only one with the ability to reproduce. Therefore, it makes sense that evolved strategies to deal with disease would emphasize queen survival.

There are other benefits to eating sick babies as well. The researchers found that queens that ate sick offspring laid 55% more eggs than queens that did not, suggesting that they recycled these caloric resources. The researchers argue that this benefit and the elimination of disease risk could indicate how filial cannibalism evolves in some species.

Joel Meunier Researchers at the University of Tours in France believe that offspring that hatch after their older siblings are eaten may have immune systems that better protect against fungal infections. If so, proving this may reveal the “double benefit” of filial cannibalism for both mother and offspring.

This finding suggests that there is overlap in the behaviors needed to care for young and prevent disease in young colonies. As a result, Bizell and Pule argue that workers' disease prevention behaviors may have evolved from common parental care found in many types of insects.

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Source: www.newscientist.com

Increasing proof suggests that consuming a daily multivitamin can aid in maintaining strength as you grow older

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It is unclear which components of multivitamins are involved in improving cognitive function.

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Studies have shown that taking a daily multivitamin slows the rate of memory decline in older adults.

This study is the third randomized trial to yield such results, and adds to a growing body of evidence that multivitamins can slow age-related cognitive decline.

“The result is the equivalent of delaying cognitive aging by two years, which is huge,” he says. joan manson from Harvard Medical School was involved in all three clinical trials. These were part of a larger study, funded by the makers of cocoa supplements, to examine whether taking multivitamins and cocoa extract supplements could help prevent heart disease and cancer in people over 60.

Some participants also took a memory test designed to measure whether any of the supplements were having a psychological effect.

The latest trial compared both types of supplements with a placebo pill in 573 people who took in-person memory tests at the start of the study and two years later. Those who took a multivitamin called Centrum Silver performed slightly better on memory tests than those who took a placebo pill.

This is similar to the results of two other arms of a large study that administered memory tests to people online or over the phone.

“The results of this study suggest that multivitamins hold promise as a safe and affordable strategy to protect memory and slow cognitive aging in older adults,” Munson says.

It is unclear which components of multivitamins are responsible for their effects.

Duane Mellor The British Dietetic Association says the trial was not designed to investiage memory effects and further research specifically set up to study this issue is needed. “The results need to be treated with caution,” he says. “It's not a definitive study.”

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Source: www.newscientist.com